LIVE LACTIC ACID BACTERIA

Fros ARTISAN

Processing aid for freezer-to-oven and retarder-proofer applications that preserves dough quality and the characteristics of artisan products.

More stable dough

More stable proofing

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Technical materials and recipes

Enhance creativity throughout the cold chain

Fros ARTISAN is an advanced processing aid formulated to preserve dough quality in bakery processes that use cold technology, such as freezer-to-oven and retarder-proofer applications.

It helps make daily work more flexible and organized while maintaining the distinctive characteristics of artisan products. Its formulation ensures more consistent dough behavior during storage and limits the potential negative effects of cold temperatures, helping preserve volume, structure and sensory characteristics.

For bakeries and artisan bakers using freezer-to-oven and retarder-proofer processes.

Live lactic acid bacteria and sourdough starter

The lactic acid bacteria are a group of “good” bacteria naturally present in sourdough starter alongside yeasts, with which they initiate and drive dough fermentation processes. In particular, the lactic acid bacteria in sourdough starter are responsible for lactic acid fermentation through which the sugars present in flours are converted into lactic acid (homofermentative lactic acid bacteria) or into lactic acid and acetic acid (heterofermentative lactic acid bacteria).

Freezer-to-oven: preserve the structure of fully proofed dough

Fros ARTISAN preserves the structure of fully proofed dough during deep-freezing and storage. It promotes adequate oven spring during subsequent baking and allows you to:

Organize production, without concentrating work in the hours before products are offered to customers.
Bake when needed, scheduling baking according to demand and offering freshly baked products at any time of day.
Improve production management, planning quantities according to the bakery's needs.
Preserve quality: volume, structure, aroma and sensory characteristics comparable to those of products made using the straight dough method.

Retarder-proofer: more stable dough, more consistent proofing

Fros ARTISAN supports dough stability during refrigerated storage, even at +4°C, helping preserve its structure and fermentation behavior. It ensures:

Greater dough stability: helps limit structural relaxation during cold storage.
More consistent proofing: promotes more predictable dough behavior during subsequent processing stages.
More uniform development: helps preserve gas retention capacity and achieve greater consistency in volume and structure.
Better organization: allows refrigerated storage to be used to schedule processing and distribute workloads more effectively.
More consistent quality: helps maintain the product's distinctive characteristics over time.